Shrimp & Pea Risotto

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A fantastically flavorful & family friendly risotto!

Coline
Coline
469

6 minutes

Prep time

20 minutes

Cook time

479 cal.

Per serving

Utensils

Stovetop, Pot (small), Pot (large)

recipe

Shallot

Step 1

Peel & mince the shallot.

Shallot

Step 2

Add a drizzle of olive oil to a pot over medium heat. Add the shallots. Sauté for 3 min.

Broth (vegetable)

Step 3

Keep the veggie stock hot in a small pot over low heat.

White wine
Rice (Arborio)

Step 4

Add the rice & white wine to the shallots. Season with salt & pepper. Stir constantly until the wine is absorbed. Reduce the heat to medium-low.

Broth (vegetable)

Step 5

Add a ladleful of broth to the pot. Stir until it's absorbed. Repeat with the remaining broth. After 15-20 min, the rice should be cooked & creamy. Use more or less liquid as needed.

Shrimp (cooked)
Peas (frozen)

Step 6

Add the shrimp & peas. Cook for 3-5 min.

Parmesan (grated)

Step 7

Garnish with parmesan cheese.

Step 8

Season with salt & pepper. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy479 cal.
Fat9 g
Carbohydrates64 g
Protein26 g
Fiber3 g

On average, one serving of the recipe "Shrimp & Pea Risotto" contains 479 Energy, 9 g of Fat, 64 g of Carbohydrates, 26 g of Protein, 3 g of Fiber.

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Shrimp & Pea Risotto
Easy